Who can resist a light, crumbly farmhouse cheese? Our selection showcases some of the very best crumblies in all their delicate glory. Artisan cheesemakers typically mature their British territorials and crumbly cheeses for just a few months for a young, fresh flavour. We love the butter and citrus notes in these cheeses, as well as their clean lactic tangs. Of course, we’re very partial to mature crumbly cheeses too. These deliver a more intense flavour, deeper complexity and stronger tang, making them ideal for seasonal cheeseboards.
All crumbly cheeses are delicious with sweet accompaniments, such as chilli jam, fruit—or, as is traditional in Lancashire and Yorkshire, a slice of rich, dark fruit cake.
The distinctive salmon-peach colour of Appleby's Cheshire comes from addition of the natural vegetable dye, annatto. Open and crumbly in texture but not overly dry, Appleby's Cheshire is a perfect balance of rich mineral flavours and acidity. It is savoury and herbal with a long finish. Read more
Thelma's Original Caerffili (spelled Caerphilly in English) is produced by Caws Cenarth, one of Wales’ most renowned cheesemakers. Named after Thelma Adams, who started the Carmarthenshire family business with husband Gwynfor in 1987, this lightly crumbly cow’s milk cheese has three distinctive layers. Its natural rind is mottled grey-white with an earthy, mineral flavour. Beneath is a supple, creamy-coloured layer with a mushroomy taste. The core, meanwhile, is white and dense with a delicate citrus flavour and a hint of sea salt. Read more
This beautiful, nettle-wrapped cheese is one of our favourites. Created by Alan Gray (‘Yarg’ is his surname spelt backwards) and now made at the award-winning Lynher Dairies in Ponsanooth, Cornish Yarg is creamy under its natural rind and slightly crumbly towards its core. Made from pasteurised cow's milk cheese, the flavour is fresh and lemony with a delicate mushroom taste imparted from the nettles, which are foraged from local hedgerows between May and September. Read more
From the makers of Lincolnshire Poacher, Lincolnshire Red is an eye-catching semi-firm cheese. It is handmade from the unpasteurised milk of the farm's own Holstein-Friesians to a Red Leicester recipe. Its vibrant orange colour arises from the addition of annatto, a natural vegetable dye. Lincolnshire Red is matured for around six months—twice as long as many other Red Leicester style cheeses. Its texture is supple while its flavour is delicate and buttery with a clean, grassy finish. Read more
Kirkham's Lancashire is made by third-generation cheesemaker Graham Kirkham on the family farm near Goosnargh. It is said to be the last farmhouse raw-milk Lancashire in the world. We source it from Neals Yard Dairy, whose cheesemongers regularly visit Graham’s farm to select young cheeses to send to their London maturing rooms for extended aging. Mature Kirkham’s Lancashire is aged here for up to 10 months for a deeper flavour and very satisfying tang. The texture, however, remains as buttery and crumbly as younger Lancashires. Read more
With its distinctive yellow wax coating, Norfolk Mardler is one of the most eye-catching in our wall of cheese. Inside, its paste is bright white and firm with a delicious creamy taste and subtle hint of goatiness. Sam Steggles began making cheese in 2009 after buying ten milking goats while on holiday in Cumbria. Fielding Cottage, his business, now has a purpose built cheeseroom and around 800 Saanen, Toggenberg and Alpine goats. Read more
Norfolk Tawny is a semi-hard cheese with a texture similar to Caerphilly but a taste all of its own. Maker Arthur Betts of Ferndale Cheeses washes this cheese in Stoatwobbler beer from nearby Beeston Brewery. This imparts a subtle ale flavour. It also helps to ripen the cheese and creates a distinctive texture to the rind. Arthur’s award-winning cheese is based on Taleggio from Italy and is made from local unpasteurised milk. Read more
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more
Suffolk Gold is a light crumbly farmhouse cheese with a beautiful golden colour. Katharine and Jason Salisbury, the founders of Suffolk Farmhouse Cheeses, installed a dairy on their farm near Needham Market in 2009, where Katharine handmakes their cheeses from the pasteurised milk of their robotically milked Guernsey and Jersey herd. Suffolk Gold’s colour is a delightful peculiarity of Guernsey milk. The flavour is creamy and buttery with a light tang. Read more
Ticklemore is a semi-hard goat’s cheese that is bright white in colour with a distinctive flying saucer shape. The texture is crumbly but firm with little holes. The flavour is grassy and milky with mushroom notes. Ticklemore is handmade by Debbie Mumford and Mark Sharman on the Sharpham Estate near Totnes in Devon. The milk is sourced from a mixed herd of 60 goats that graze nearby on Dartmoor. Read more